Unstuffed Cabbage with Chickpeas, Zucchini, Swiss Chard and Bulgur

I was super proud of myself when I watched the news at the gym last week. I felt all updated on the goings on in the world. Like I could carry on a real conversation with a real person if I had to.

For example, like on a date, I could say something like, “So this whole Lindsay and Paris frenemy situation is really nerve wrecking, huh?”

Oh right. Um. It was E! News.

That still counts, right?

Seriously, though, have you noticed that frenemies are everywhere? I mean…CNN Living wrote an article on it. So that means we must be in the middle of some kind of worldwide epidemic.

You probably have one and you don’t even know it. And if you don’t…well…I hear they’re highly contagious. So you will soon. Sorry.

After doing some serious introspection this weekend, I realized that one of my worst frenemies was hanging out in my crisper drawer atthat very moment.

They do say “keep your friends close, your enemies closer, and your frenemies in your refrigerator”. Words to live by.

Right, so. Cabbage. Cabbage and I are total frenemies.

Enemies because, well, I never have any idea what to do with it and so it sits there, daring me to let it go bad before I can use it so that then I’ll feel guilty for not using it. And who needs that kind of negative influence in their lives?

But, then again. It’s a nutritional superstar. High in all that is good in this world. (Except for calories.)

So…friend?

Now you see why this is a matter of international crisis.

Thankfully, though, I’ve discovered a recipe that will clear up the ambiguity at bit, or at least get that cabbage out of your crisper drawer and into your stomach. Both tart and sweet from the pomegranate-tomato sauce, it is delicious and full of even more good-for-you ingredients, like swiss chard and summer squash. An easy, tasty, nutritious way to control at least one of the frenemy situations in your life.

Cook bulgur according to package directions. Put chickpeas in a medium-sized pot and cover with water by 1 inch. Add salt to the water. Bring to a boil. Cover and simmer for 30-45 minutes or until chickpeas are cooked through

In the meantime, in a large pan, heat the olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.

Add the cabbage to the pan and saute, stirring frequently, until it has cooked down a bit, about 7 minutes. Add the swiss chard, zucchini/summer squash, and parsley. Saute, stirring frequently, for 10 minutes.

Pour the veggie broth into the pan. Add the tomato paste and pomegranate molasses and stir until they have melded into the broth. Add the cinnamon. Bring to a boil and then simmer for 10 minutes.

Drain the chickpeas and add them to the pan, stirring to combine. Stir in the lemon juice and sugar. Season with salt to taste. Serve over the bulgur and top with crumbled feta cheese.

You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.

I love everything about this post… the frenemies thing is hilarious. And Taste of Beirut is one of my favorite blogs (obviously I’m partial to Middle Eastern cookery) 🙂

I’ve finally motivated myself back into my old healthful ways (ditching the bad stuff for a while, I was getting carried away). This recipe looks like the perfect fit into my rotation. All that said, I’ve just posted about espresso eclairs. Yeesh.

love the idea of deconstruction! I could eat this everyday. So light but flavorful. I feel the same way with certain veggies and ingredients. I hate but love them! At least now I know something else I can do with cabbage! Thanks

Ha that is funny. I have the SAME frenemy. And it is sitting in my fridge right now too. My plan was to make a pad thai but I apparently need tamarind paste that I haven’t purchased yet. I need to get on that and add pomegranate molasses to the list too.

Hee heeee. You make me laugh, Joanne. And for that, I thank you. Ya, cabbage. I TOTALLY agree. What to do…what to do with you? I haven’t watched the news (E! or any other kind) for weeks. The whole moving thing. BUT as a housewarming gift to ourselves, we were treated to a brand new 50 inch flat screen TV. And let me tell you – even CNN is interesting in high definition.

“keep your friends close, your enemies closer, and your frenemies in your refrigerator”….I practically spit my coffee over that statement. Hilarious! I would love this if my husband allowed me to cook cabbage. See, he says he loves me too much to eat cabbage. Apparently they are frenemies of some sort, as well. 🙂

Frenemies do seem to be everywhere. There’s even a Spongebob episode titled “Best Frenemies.” (one day my 9 year old asked “what are frenemies?”) Maybe if frenemies sat down together over a bowl of this…

Funny you sound like me with cabbage, and I actually have a half head going bad any second now in my fridge. My husband has make his mom’s coleslaw if he wants some. I have learned to like brussels sprouts by roasting it with balsamic and fig. Now I know this recipe here would be awesome and I can use my pomegranate molasses!

I love how the frenemies story ended at ur table with some real good cabbage.And the chicpeas + all the goodies added in make it even better don’t it?Would gladly wipe a plateful of this while making decent conversation about Lindsay and Paris:-)))

Interesting; if I had to consider my edible frenemies, I’d have to go with ice cream. Love this spin on cabbage, I’m right there with you that it’s something I never know what to do with. And I could very well find myself in this situation next week based on this week’s menu.

speaking of dates…whatever happened to sangria boy? you should know i read your blog as much for the life updates as for the recipes 😉 but speaking of recipes, i totally get your frenemy status with cabbage…and i’m making this next time i find myself with a giant one in my fridge!

I’m always so out of it when it comes to the news. I told my mom our tap water tasted dirty to me lately, and she said “Oh yeah, they probably had to treat the water due to the dead body that was found in the reservoir.”

WTF.

On a more sane note, that plate looks amazing. It’s like a giant, pretty pile of nutrition =)

This dish looks amazing..simple & neat flavors- just the kind my system is craving ever since I have left home for a little vacation! I have only 2 recipe for a head of cabbage- this one will definitely appeal to m indian palette 🙂Have a fab week ahead!

You had me at cabbage. Being from Poland cabbage and I are best friends ( I hope she is not cheating on me) and I can eat it anyday. Love this combination and cant wait to try it. Remember when cabbage goes bad there is always sourcroute.

Oh man. I love this idea. Stuffed cabbage to me means the dish from my childhood which was stuffed with rice studded ground beef and baked on a bed of sweet tomato sauce. I never liked it. This is, obviously, much more my style. I do like cabbage and need more opportunities to eat it in a smart and interesting way.

What a great idea – unstuffed cabbage – full of fresh vegetables that are in season and whole grains. I bought some pomegranate molasses that I’ve been waiting to open, and would love to try it in this recipe.

hahahaha i love that you and cabbage are frenemies. that’s so raven. or its not but whatever i’m frenemies with cabbage because although i want to eat it i do everyone a favor and avoid any consumption of it haha

Haha, too funny!!! Me and cabbage are far from frenemies. We are tight. Real tight. Love how this meal came together!! I’ll be making this one for sure since it has all the ingredients I love. More like a love fest for me 🙂

I understand – cabbage is so unassuming it is easy to think it is boring but it really does make its presence felt – I missed it tonight when I made a stew and wished there was some in my fridge – yummy recipe

This looks amazing. Chickpeas and I are frenemies, so maybe this dish will push them over to full friend territory. I’m so glad you and Cara have both posted recipes from this site lately, because it’s a new blog for me and I love it.

I think I’m friends with cabbage, but only because I’ve only had it in recipes I like. It makes all the difference in how it is prepared. This recipe would definitely keep cabbage in the friend category for me. I love all the flavors going on in it.

My first thought when I saw your post? What a beautiful looking cabbage dish! I mean seriously, it’s not often that one can say that. And yeah, I totally share your frenemy vibe with cabbages – damn things always make me feel guilty.